For Rebecca Christensen, food has always been an adventure. Holding an unquenchable desire to taste everything while growing up, she says it made sense for her to pursue a career as a chef. 

“I always had the desire to share what I was excited about with others, hoping it would bring them joy as well,” Christensen expressed. 

After gaining a strong desire to open her own restaurant, she aspired to create her own dishes and share them with others. 

In 2018, Christensen opened Buffalo Dreamer in Hot Springs, offering a transformative experience of cuisine that’s prepared with love and intention. 

Located amidst the healing mineral waters and red dirt of Moccasin Springs Natural Mineral Spa, Buffalo Dreamer focuses on vegan and gluten/sugar-free dining options stemming from organic and locally-sourced ingredients. 


Christensen described that her start with Buffalo Dreamer was anything but simple. While she was able to acquire equipment from restaurants her parents previously owned, she still had a list of boxes she needed to check off. 

When she was denied multiple grants and loans to help with accruing licenses, equipment, and food, she knew she could count on her community for support.

“I decided to start a Go Fund Me campaign and people from the community and my family graciously gave to it,” she reflected. 

As Christensen contemplated what to title her restaurant, she discovered the theme of her childhood dreams made the perfect fit.

“I have had many poignant dreams of Buffalo,” said Christensen. She adds that those who dream of buffalo are called ‘buffalo dreamers’. 

A key part of Buffalo Dreamer’s philosophy is sourcing and buying local and organic products. 

Buffalo Dreamer sources a majority of its meat and fish products from Dakota Seafood, Evergreen Ranching, and Prairie Harvest, while fruits and vegetables come from Local Hot Springs Farmers and Earth Goods Natural Foods

When creating new dishes, Christensen says it is all about getting in touch with her intuition. 

“I trust my instincts on how to combine flavors and ingredients,” she said. “I draw from the many flavors I’ve tasted throughout my life.” 

With 23 years of professional experience, paired with a French culinary background, Christensen enjoys putting her own spin on historical dishes from around the world. 

She describes her dishes as “Eclectic American Cuisine,” and offers a seasonally changing menu paired with weekly specials. 

As Christensen explained, “It’s great to have trendy items on the menu, but above it all, I care about creating high-vibrational food, with high-quality ingredients that are satisfying in flavor.” 



Lunch Menu 

• Dreamer Burger
Evergreen Ranching Criollo beef, special dreamer sauce, cheddar cheese, pickles, tomato, lettuce, and onion. 

• Yukon Gold Potato Salad
Bacon, vinegar, parsley, onion, mustard seed, and sumac. 

• Chocolate Cinnamon Chia Pudding
Fresh berries and coconut whip. 

Dinner Menu 

• Spring Brie Salad
Local greens, strawberries, french brie, pepitas, pickled onion, basil, and lemon-poppyseed dressing. 

• Beef Tenderloin
Argentinian chimichurri, herbal gold potato mash, and seasonal organic vegetables. 

• Bethy’s Chocolate Mousse *gf
Scotch shortbread, whip cream, and chocolate with frangelico. 

With her unique international dish combinations including various notes of sweet, sour, salty, bitter, and savory flavors, Christensen strives to create a “Soul Food” experience that brings customers a sense of comfort and joy. 

The chef encourages her guests to sit back and relax while enjoying an abundance of flavor, crafted carefully by Christensen and her staff. 

Guests are introduced to new flavors with Buffalo Dreamers small plates including Smoked Salmon Blini or Watermelon Jalapeño Salad with mixed greens, jalapeño lime vinaigrette, red onion, cucumber, feta cheese, and watermelon. 

The flavor journey continues into her catalog of entrées with Turmeric Ginger Mung Beans (V), Tasmanian Ocean Trout, and the Swimming Angel, a chicken breast coated in peanut sauce, fresh herb slaw, paired with jasmine rice, and seasonal vegetables. 

Conclude with a decadent dessert like the Huckleberry Lime Tarts (V) or the Chocolate Pot de Créme with dark chocolate, vanilla whipped créme, and fresh berries. 

Swimming Angel


Local Evergreen Ranching Beef Tenderloin 

Christensen’s passion lies in transforming simple ingredients into something extraordinary. She believes Buffalo Dreamer is unique in how the dishes are prepared. 

Every dish is cooked to order using housemade ghee, but vegan dishes are prepared with coconut or avocado oil. 

“While this adds additional costs to creating our food, we believe it makes a huge difference and it’s something most restaurants out there aren’t doing,” explained Christensen. 

After being open for nearly five years, Christensen has been able to accrue special moments with her customers. 

“It’s always very special and rewarding when the food is enjoyed by anyone that comes in,” said Christensen. 

She continued, “But there has been a handful of people who have told me after a meal that they would eat that very dish for their last meal on Earth. That means more to me than I can say.” 

For more information, visit BUFFALODREAMER.COM+
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